Method of making a beverage with a controllable brewer

ABSTRACT

The present application relates to apparatus, systems, and methods of use for producing beverages. The apparatus includes components and methods for facilitating beverage production applying water or other liquid in combination with a brewing substance and controlled aeration and pressurization of a mixing vessel or column. The aeration of the water and brewing substance can be accomplished with a vacuum system, a positive pressurization system, and a combination of such systems. The apparatus, systems, and methods can be used with a variety of beverage making devices such as a device which might be used to controllably produce volumes of beverage to a reservoir. The methods include controllable aeration and pressurization of the vessel for brewing which may include controlling extraction time, steep time, active controllable agitation of the brewing substance, as well as other brewing characteristics, features, and actions.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a Continuation-in-Part of copending U.S. patentapplication Ser. No. 13/130,511, filed Nov. 21, 2011, now U.S. Pat. No.8998176, which is a U.S. nationalization under 35 U.S.C. § 371 ofInternational Application No. PCT/US2009/006268, filed Nov. 20, 2009,which claims the benefit of priority under 35 U.S.C. § 119(e) to U.S.Provisional Patent Application No. 61/116,317, filed Nov. 20, 2008. Thisapplication is also a Continuation-in-Part of copending U.S. patentapplication Ser. No. 12/990,574, filed Nov. 1, 2010, now U.S. Pat. No.8997633,which is a U.S. nationalization under 35 U.S.C. § 371 ofInternational Application No. PCT/US2009/042604, filed May 1, 2009,which claims priority under 35 U.S.C. § 119(e) to U.S. ProvisionalPatent Application No. 61/049,564, filed May 1, 2008. The disclosuresset forth in the referenced applications are incorporated herein byreference in their entireties.

BACKGROUND

The present disclosure relates to apparatus, systems, and methods of usefor producing beverages. The apparatus includes components and methodsfor facilitating beverage production applying water or other liquid incombination with controlling the pressure in a mixing vessel or column.The apparatus, systems and methods can be used with a variety ofbeverage making devices such as a device which might be used tocontrollably produce volumes of beverage to a reservoir. The methodsinclude controllable pressurized brewing which may include controllingpressurization (either or both positive and negative pressure in acavity defined at least in part by the vessel), extraction time, steeptime, active controllable agitation of the brewing substance, as well asother brewing characteristics, features, and actions.

Reference is also made to U.S. Provisional Application Nos. 61/039,071filed Mar. 24, 2008, 61/049,564 filed May 1, 2008, and 61/100,537 filedSep. 26, 2008, and PCT Patent Application Numbers PCT/US09/38125 filedMar. 24, 2008 and PCT/US09/042604 filed May 1, 2009 which areincorporated by reference in the entirety. Additionally, anyapplications related to U.S. Provisional Application Nos. 61/039,071filed Mar. 24, 2008, 61/049,564 filed May 1, 2008, and 61/100,537 filedSep. 26, 2008, and PCT Patent Application Numbers PCT/US09/38125 filedMar. 24, 2008 and PCT/US09/042604 filed May 1, 2009 either asapplications, non-provisional applications, or issued patents areincorporated herein by reference in their entirety.

A variety of beverage producing systems have been produced. One form ofbeverage production is referred to as “brewing”. Brewing involves thedispensing of water into a brewing substance, such as coffee, tea,herbs, botanicals, as well as other substances. In the brewing process,the water infuses and extracts flavors from the brewing substance. Thebrewing substance and water is contained within a filter structure toallow beverage to drain from the infused brewing substance and watermixture. The brewing process often uses heated water but may use otherliquids and may use the water or other liquids provided at temperaturesover a wide range. In other words, while brewing often uses heatedwater, there are also brewing techniques that use unheated or chilledwater.

A variety of brewing apparatus and systems have been developed. Dripbrewing systems allow the beverage to drain through a filter under forceof gravity. An example of a drip brewing system involves a brewingsubstance holder, often referred to as a funnel which contains thebrewing substance and receives water for mixing with the brewingsubstance. The funnel is lined with a filter material, either disposableor reusable. The brewing substance is placed in the filter of the funneland water is dispensed over the brewing substance. Beverage drains fromthe filter through an opening in the funnel for dispensing into a cup orlarger container such as a carafe.

Some automated systems have been developed which employ a brewingchamber constructed to provide or approximate the function of asubstance holder and filter. The automated mechanism includes a pistonwhich moves through a central portion of the chamber to controllablyopen and close a drain area within the chamber. The controllable pistonalso includes a water line which can be used to controllably dispensewater over brewing substance contained in the chamber. This systemgenerally works on principles similar to the drip brewing system suchthat gravity or some other force is employed, at least in part, to drainbeverage from the system.

Another form of brewing system involves a technique referred to as“French press”. In a French press system coffee is placed in a containerand water is poured over the coffee and generally, is maintained indirect contact for the duration of the brewing process. The heated wateris mixed with the brewing substance to produce a beverage. A plungerwhich includes a filter is placed in the container and presseddownwardly over the water and brewing substance mixture. Beverage passesthrough the filter and remains on top of the filter with the remainingspent brewing substance being trapped between the plunger filter and thebottom of the container. The brewed beverage can then be dispensed fromthe container.

Another version of an automated brewing apparatus has often been used inthe cup dispensing vending machine industry. This form of brewingtechnique uses a piston moving within a chamber to provide asuction-type of French press technique. In this vending system, coffeeis dispensed into a brewing chamber. Water is combined with the coffeeand may be allowed to steep. The piston is moved to draw the brewedbeverage through a filter under force of suction and allow brewedbeverage to drain from the chamber. The spent grounds are then removedfrom the filter in preparation for subsequent brewing cycle.

One of the problems with some of the foregoing techniques is that whilethey are capable of producing sufficient beverages, they will requiresignificant interaction and control of numerous parts. Additionally, thenumerous moving parts require contact with the brewing mixture orslurry. Additional contact components as well as moving components mayrequire additional cost, maintenance, reliability and other issues.

The exemplification set out herein illustrates embodiments of thedisclosure that is not to be construed as limiting the scope of thedisclosure in any manner. Additional features of the present disclosurewill become apparent to those skilled in the art upon consideration ofthe following detailed description of illustrative embodimentsexemplifying at least the best mode of carrying out the disclosure aspresently perceived.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a diagrammatic illustration of a beverage producing apparatuswhich includes a heated water delivery system, an air moving device, acontroller coupled to the water delivery system and the air movingdevice and a user interface coupled to the controller, a mixing vesselor column receives beverage making substance and water for mixture as aslurry for production of a beverage which is moved through a filter fordispensing into a container;

FIG. 2 is a diagrammatic illustration of a beverage producing apparatussimilar to that as in FIG. 1 in which the air moving device has analternate configuration for movement of air relative to the mixingvessel;

FIG. 3 is a diagrammatic illustration of an extraction device forproviding removal and disposal of spent beverage making substance foruse with the mixing vessel;

FIG. 4 is a diagrammatic illustration of a beverage making apparatus,systems, and methods and will be used to describe the methods whichinclude heated water delivery system, an air moving device, a controllercoupled to the water delivery system and air moving device, a userinterface coupled to the controller, a mixing vessel or column includinga holder for receiving a beverage making substance and water for mixinga slurry for production of a beverage which is moved through a filterfor dispensing into a container;

FIG. 5 is one embodiment of a brewer as disclosed herein including aupper or hood portion, a support, a platform, a cover sealing an upperopening of the vessel, a base which help retain the vessel relative tothe holder, and the user interface being positioned on the platform ofthe machine relative to the mixing vessel;

FIG. 6 is a front plan view of the brewer as disclosed in FIG. 5;

FIG. 7 is a side plan view taken along line 7-7 in FIG. 6;

FIG. 8 a reverse perspective view in which platform lower body panelshave been removed from the machine to reveal components associatedtherewith;

FIG. 9 is a top plan view taken along line 9-9 in FIG. 6 showingcomponents retained within the hood including a vacuum pump, a three wayvalve, an air pump associated with the brew vessel, and an air pumpcooperative of communicating with the heated water system;

FIG. 10 is a partial fragmentary side, cross-sectional view taken alongline 10-10 in FIG. 6 showing a relationship of various components of theholder relative to the vessel;

FIG. 11 is a partial fragmentary, cross-sectional side elevational viewtaken along line 11-11 in FIG. 6 showing a relationship of the cover tocomponents of the hood and the vessel; and

FIG. 12 is a cross-sectional, partial fragmentary view taken along line12-12 in FIG. 7.

DETAILED DESCRIPTION

While the present disclosure may be susceptible to embodiment indifferent forms, there is shown in the drawings, and herein will bedescribed in detail, embodiments with the understanding that the presentdescription is to be considered an exemplification of the principles ofthe disclosure and is not intended to be exhaustive or to limit thedisclosure to the details of construction and the arrangements ofcomponents set forth in the following description or illustrated in thedrawings.

With reference to FIG. 1, a beverage making or producing and dispensingapparatus 20 is disclosed. The beverage producing and dispensingapparatus 20 includes an at least partially hollow mixing vessel orcolumn 22 for receiving a charge of beverage making substance ormaterial 24. The vessel 22 includes a first end shown in theillustration as a bottom 26 with an aperture 28. A filter structure 30is provided between the beverage making substance 24 and the bottom 26to facilitate separation of the beverage making substance 24 frombeverage 32 dispensed through the aperture 28. The bottom 26 and a top40 may be permanently or removably affixed to the vessel 22. In someapplications of the apparatus 20 it may be desirable to allow the vessel22 to be removed from the apparatus 20 for cleaning. A bottom isreferred to only by way of illustration and not limitation. It will beunderstood that this term is to be broadly interpreted to include otherorientations of the first end 26 of the present beverage making anddispensing apparatus 20.

A controllable liquid water delivery system 36 of generally knownconstruction communicates with the vessel 22. For example, the waterdelivery system 36 can be in the form of a heated water system which caneither be connected to a pressurized water source, can receive manuallydelivered quantities of water, or a combination of manual and automaticor controllable sources. The water delivery system 36 is associated witha device for heating the water and systems for controllably deliveringit via line 38 through a second end shown in the illustration as a top40 of the vessel 22. The water delivery system 36 is coupled to acontroller 44 via line 46. The water delivery system may include areservoir for retaining a volume of water in a heated condition and aheating element associated with the reservoir for providing energy toheat the water. The water delivery system may include a temperaturesensor and a level sensor for detecting the condition of the water inthe water delivery system to provide information for control of thewater delivery system. Water is referred to only by way of illustrationand not limitation. It will be understood that this term is to bebroadly interpreted to include any liquid as well as any combination ofliquid ingredients used in making beverages. A top is referred to onlyby way of illustration and not limitation. It will be understood thatthis term is to be broadly interpreted to include other orientations ofthe second end 40 of the present beverage making and dispensingapparatus 20.

In addition to controlling water delivery system, the controller 44 mayalso control process parameters required to achieve the necessaryquantity of the beverage made using the apparatus. A controllable waterdelivery system 36, may be replaced or added with additional storagetanks holding aroma solution, sugar solution, milk or any other liquid,powder, gaseous, or solid dispensers to add flavors, appearances, orcharacteristics to the beverage produced. The top 40 may be fixed in themachine to provide a sealing location between the vessel 22 and themachine.

An air moving system 50 is controllably coupled to the controller 44over line 52. A passage 54 is coupled to the air moving system 50 toplace the air mover 50 in controllable communication with an internalcavity 58 of the vessel 22. The cavity 58 is generally defined by atleast one wall 60 of the vessel 22. The air moving system 50 is capableof controllably removing (61) air from the vessel 58 or introducing (63)air to the vessel 22. In other words, in one mode of operation the airmoving system 50 can controllably create a negative pressure in thevessel 22 or draw a vacuum (61) on the cavity 58 of the vessel 22 bycontrollably removing the air in a vacuum mode of operation.Additionally, in another mode of operation the air moving system 50 cancontrollably create a positive pressure in the vessel 22, such as bycontrollably pumping air into (63) the vessel to pressurize (63) thecavity 58 in a pumping mode of operation.

A user interface 70 is coupled to the controller 44 over line 72 tofacilitate the controlled operation of the apparatus 20. Additionally,the controller 44 can provide information to a user interface 70 such asby way of a visual, audio, or other display or feedback system.Additionally, any variety of communication interfaces 73 might beimplemented at the user interface 70 or elsewhere coupled to andassociated with the apparatus 20. Such a variety of interfaces mightinclude card readers, RFID readers, barcode readers, biometric devicesor any other form of device, now known or hereafter discovered andusable with the disclosed beverage producing and dispensing apparatus,which can provide information to or receive information from a user orother source for use in the beverage preparation process of theapparatus 20. The interfaces may be physical, wired, or wireless. Thereference to the user interface 70 and communication interface 73 isintended to be broadly interpreted and not limited by the disclosureprovided herewith.

The present disclosure is intended to be a broad disclosure relating tothe structures and methods for producing beverage using the teachings ofthe present beverage producing and dispensing apparatus 20. The presentdisclosure should be understood to be applicable for use with a varietyof manual, semiautomatic, or automatic beverage making apparatusincluding, but not limited to, brewing systems. One of skill in the artempowered with the teachings as provided herein can find utility andapplication for this disclosure in a variety of mechanisms and systems.

It should be noted that the present disclosure may refer to coffee inreference to beverage making substance throughout the remainder of thedescription in the interest of clarity and simplicity. It will beunderstood, however, that any form of beverage making substance may beused to produce a beverage and the term coffee is intended to be broadlyinterpreted. This broad interpretation is also intended to include, butis not limited to, beverage substances including but not limited to,coffee, tea, herbs, botanicals, liquid beverage concentrate, ground,pulverized, rough cut, whole, powdered beverage concentrate, flaked,granular, freeze dried or other forms of materials including, but notlimited to, liquid, gel, crystal or obtain a beverage or other foodproduct or any other forms of beverage substance or food products. Termsincluding beverage, brewed, brewing, brewing substance, brewed liquid,and brewed beverage as may be used herein are intended to be broadlydefined as including, but not limited to, the brewing of coffee, tea,and any other beverages. This broad interpretation is also intended toinclude, but is not limited to, any process of dispensing, infusing,steeping, reconstituting, diluting, dissolving, saturating or passing aliquid through or otherwise mixing or combining a beverage substancewith a liquid such as water without limitation to the temperature ofsuch liquid unless specified. While a heated liquid is referred toherein it should be understood that reference to temperature is providedby way of illustration and not limitation and should be broadlyinterpreted. It should be understood that a beverage may be made toaccommodate a recipe using heated, unheated, chilled or liquid withinany range of temperature. Also, the volume or quantity of the beveragemaking substance used in the system or the beverage produced by thesystem is intended to be broadly interpreted and not limited to that asspecifically disclosed and includes serving sizes ranging from singlecup to multiple cup containers, shown generally by container 94.

With further reference to FIG. 1, the apparatus 20 is used in oneexample to produce a brewed beverage 32 by a process which infuses abeverage making substance 24 such as coffee with a brewing substancesuch as water 80. In this example, beverage making substance 24 isdispensed into the cavity 58 of the mixing vessel 22. The lower portion82 of the vessel 22 is at least removably secured to a base 26 with thefilter 30 positioned thereabove. In at least one embodiment, a gap 84 isprovided between the filter 30 and a corresponding surface of the bottomfor draining brewed beverage 32 through the filter 30 and from thevessel 22.

The upper portion, cover, or top 40 is at least removably attached tothe upper area 86 of the vessel 22. The waterline or passage 38 and airpassage 54 are at least removably coupled to the cover 40 andcommunicate with the cavity 58.

After brewing substance 24 is dispensed into the cavity 58 water 80 isdispensed from the water delivery system 36 via water delivery line 38.Water mixed with the beverage making substance 24 creates a slurry 90 orcombination of water 80 and brewing substance 24. The heated water andcoffee mixture allows the desirable characteristics of the coffee to beextracted therefrom and drained from the vessel 22 through the aperture28.

The opening or aperture 28 in the base 26 is sized and dimensioned toallow beverage to flow from the vessel 22. In order to prevent water 80and/or beverage 32 from flowing from the vessel prematurely, the airmoving device 50 can be controlled by the controller 44 to create anegative pressure in the cavity 58, or in other words, a suction orvacuum through the aperture 28. The air moving device 50 can becontrolled to maintain the slurry 90 in the cavity 58 with out drippingform the aperture 28 or creating a bubbling or agitation of air flowingthrough the slurry 90. In other words, the vacuum can be controlled tocreate a vacuum pressure which is generally equal to the forces, such asgravity, which would otherwise allow the beverage to flow from theaperture 28. The negative pressure controllably induced on the vessel bythe air moving device 50 can be controllably increased to draw air 92 upthrough the aperture 28 and into the slurry 90. This tends to create abubbling of the beverage making slurry which agitates the slurry in thevessel 22. The infusion of air into the slurry helps to promote fullengagement of the beverage making substance and development ofcharacteristics in the brewed beverage which is ultimately extractedfrom the slurry 90. Air drawn through the aperture 28 is exhausted fromthe system through the air moving device 50.

At a predetermined point of this process, the air moving device 50 canbe operated to create a positive pressure in the cavity 58 therebycreating pressure in the open space above the slurry 90 to drive theslurry against the filter 30. As a consequence of the increase inpressure, beverage will be drained, driven, or otherwise separated fromthe slurry through the filter 30 and out through the aperture 28. Thefilter 30 is sized and dimensioned to allow beverage to draintherethrough but to retain a significant portion of the solid. It isanticipated that some portion of solids may pass through the filter asoccurs with any brewing process but the filter can be sized anddimensioned to provide a desirable resultant brewed beverage. Beveragedrained from the mixing vessel 22 flows into the container 94 positionedbelow the vessel 22.

The system as disclosed in FIG. 1 and throughout this disclosureprovides a variety of control characteristics. As such the controller 44can be programmed to operate the air moving device 50, the heated waterdelivery system 36, as well as various other features or controlsthroughout the system. For example, the controller 44 can control thevolume of water dispensed by the water system 36, the timing ofdispensing water into the vessel, the rate of pressuring the cavity 58when positively pressurizing the cavity, the rate of draw or vacuum whenthe air moving device 50 operates to create a negative pressure in thecavity 58, steep time permitted during which the beverage makingsubstance and water interact in the slurry 90 to enhance the infusionand extraction characteristics as well as other features.

During the brewing process, the introduction of water 80 creates someturbulence in the slurry 90 during the initial dispensing of water intothe cavity 58. This allows for at least initial engagement of thebeverage making substance 24 with the water 80 to improve, enhance,optimize, achieve or otherwise facilitate extraction of desirablecharacteristics from the beverage making substance 24. Additionally, thecreation of negative pressure by the air moving device 50 can createadditional turbulence within the slurry 90 to further controllablyfacilitate interaction of the beverage making substance 24 with thewater 80. The interaction between the beverage making substance 24 andwater in the slurry may be controlled to facilitate the extraction ofdesirable chemicals and compounds from the beverage making substancesuch as volatiles, oils, or particulates, as well as other flavor andaroma components. By use of the pressurized cavity 58 the dispensing ofbeverage 32 to the container 94 within the enclosed vessel helps assurethat the maximum amount of flavor and aroma will be dispensed directlyto the container 94. In this regard, at the end of the brewing cycle theair moving device 50 may operate for a predetermined additional periodof time after dispensing of the beverage to help drive out additionalaromas from the beverage making substance 24. Additionally, a smallvolume of air moving through the drained beverage making substance 24may help to further drain the substance maximizing the beveragedispensed as well as facilitating some draining of the dispensedsubstance to facilitate easier removal from the vessel.

The apparatus 20 has been described in use by way of example but notlimitation with reference to the beverage making substance 24 in theform of coffee. However, it is anticipated that other beverage makingsubstances such as tea may be used to make beverages with the apparatus20. In this regard, the ability to draw air 92 through the aperture 28by use of the air moving device 50 may help enhance some of thecharacteristics enjoyed with tea. Some tea recipes or processes call fortea being brewed with the introduction of oxygenation. The presentdisclosure provides the ability to thoroughly oxygenate tea retained ina cavity 58. Additionally, this system may be useful to help compressed,rolled, capsulized, or otherwise contained tea products to bloom duringthe brewing process. In this regard, some of the blooming teas maybenefit from the agitation and movement created by air being drawnthrough the aperture.

Additionally, the filter 30 not only filters the beverage makingsubstance 24 during the dispensing cycle but also helps to act as adiffuser to diffuse air 92 drawn through the aperture 28. In thisregard, a relatively significant volume of air will tend to spreadthrough the gap 84 between the base 26 and the filter 30. The numerousopenings in the filter 30 allow a diffusion of air being drawn upthrough the vessel 22. This helps to enhance the action of air bubblesmoving through the slurry or other combination of beverage makingsubstance 24 and water 80.

It has been found that some beverage making substances can be used morethan once to dispense a desirable beverage. For example, at the end ofthe brewing cycle, the beverage making substance may be retained in thevessel 22 for use at least one more time. As a result the beveragemaking substance 24 may be somewhat compressed against the filter 30.However, at the initiation of a brewing cycle the air moving device 50can be operated to draw air through the aperture 28 with it beingdiffused by the filter 30. The diffused air passing through the filter30 tends to lift and remove the beverage making substance fromengagement with the filter thereby allowing the beverage makingsubstance to be intermixed with the slurry or otherwise to enhance theextraction of desirable beverage components therefrom.

The use of air agitation may also help facilitate floating the beveragemaking substance 24 generally on top of the water after a period ofbeing intermixed in a slurry 90. In this regard, some beverage makingsubstances may tend to float on top of water at the end of a mixingcycle. The turbulent action of the air infused or otherwise introducedinto the slurry 90 may enhance this float or separation. For thosesubstances that tend to create this float or raft of material thecreation of this float may facilitate extraction of beverage 32. In thisregard, once the material floats on top of the surface of the resultantbeverage, it may make extraction of the beverage easier. Additionally,by pressurizing the cavity 58 on top of the float of material the floatof material may act as a plunger or piston to somewhat wipe down theinternal surfaces of the walls 60 during the extraction step.

As shown in FIG. 1, an embodiment of the air moving device “50 a” isdisclosed. In this device 50 a, a pair of controllable air moving pumpsor devices 53, 55 is provided. It may be useful to provide onepositively pressurizing device or positive pressurizing pump 53 and onenegatively pressurizing device, suction pump, or vacuum pump 55. Bothdevices are placed in communication with the top of the vessel, orotherwise connected via line 54 to the vessel 22 or may be individuallyconnected through separate lines. If a single line 54 is used,directional check valves 57, 59 are correspondingly associated withlines 61, 63. These check valves 57, 59 help control and facilitatepreferred directional movement of air through line 54 and not throughthe other device. For example, if the positive pressurizing pump 53 isused to drive air through the lines 61 and 54 to pressurize the cavity58 the check valve 59 will close to prevent backflow through line 63 tothe suction pump 55. This may also allow the use of different levels ofprecision or devices for these pumps 53, 55 in the interest of properlyengineering the device for the intended use.

Turning now to FIG. 2, an apparatus 20 a is shown. The apparatus 20 agenerally includes many of the same components as disclosed withreference to FIG. 1. However, the air moving device 50 c provides analternate embodiment whereby a diverter valve 100 can be controlled bythe controller 44.

In the embodiment as shown in FIG. 2, the air moving device 50 cincludes the pump 53 c to create a positive pressure. The diverter valve100, is coupled 109 to the controller 44, is controlled to direct thepositively pressurized air either upwardly through gap 84 as describedhereinabove with reference to FIG. 1 or downwardly into the cavity 58 asalso described above. This system 20 a allows for a use of a single pumpto positively pressurize air through the system without a suction orvacuum. This embodiment of the device requires the use of check valves101, 103 appropriately coupled to the corresponding lines 104, 106communicating with the diverter valve 100. Additionally, a check valvevent 105 may be provided to vent positive pressurized air 61 c from thevessel 22. The vent 105 can be provided in a passive version whichprovides a mechanical vent operation. Alternatively, the vent 105 can beprovided in an active version controllably coupled 107 to the controller44. In general, similar operations and features will be associated withFIG. 2 as described above with regard to FIG. 1.

Turning to FIG. 3, a device for removal of spent beverage makingsubstance is provided. In this regard, an extractor device 110 isprovided. The extractor device 110 includes a version of the filter 30 aas described in FIGS. 1 and 2. The filter 30 a, however, is notconnected to the base, the vessel, or retained between the base andvessel. Instead the filter 30 a is movable within the vessel 22. Thefilter 30 a includes a wiper 112 around the perimeter of the filter toengage the inside surface of the walls 60. A shaft 114 and grip 116 arecoupled to the filter 30.

In use, the extraction device 110 is placed in the vessel prior todispensing beverage making substance therein. Beverage making substanceis then dispensed on top of the filter prior to the brewing cycle. Thebrewing cycle is carried out as described above with regard to thediscussion of FIGS. 1 and 2. At the end of the brewing cycle the cover40 can be removed whereby a user grabs the grip 116 and lifts up on theassembly 110. The wipers 112 engage the inside surface of the wall tofacilitate thorough cleaning of the surfaces and the attached shaft 114helps to lift the filter out of the vessel and also positions the grip116 at a level which is convenient for a user. Once the extractor 110 isremoved from the vessel it can then be moved to a location to dump thespent brewing substance therefrom and cleaned. The extractor 110 is thenreplaced to the vessel for future use.

In general use, the apparatus 20 is presented to the user for use inproducing a beverage. Beverage making substance 24 is introduced intothe vessel 22 either automatically using a dispensing system ofgenerally known construction, or manually. Once the brewing substance 24is placed in the vessel 22 on top of the filter 30 the brewing processcan be initiated. The user operates an interface 70 to initiate thebrewing process. The controller uses the selections by the user at theuser interface 70 to produce a selected beverage. The controller 44operates the water delivery system 36 to deliver water 80 to the cavity68 for mixing with the beverage making substance 24. At the initiationof this brewing cycle, the air moving device 50 is activated by thecontroller 44 to initiate creating a suction, vacuum, or negativepressure on the cavity 58. Inducing the vacuum 61 on the cavity 58causes air 92 to flow through the aperture 28 or at least creates anegative pressure to hold the liquid in the vessel. The pressure of thevacuum can be balanced by the controller to provide a generally neutralcondition whereby beverage 32 does not flow out through the aperture nordoes a significant or substantial amount of air 92 enter through theslurry. If the system is not capable of providing a dripless hold, itmay be preferable to error on the side of drawing in air over allowingdripping. This controlled vacuum can be used to allow the beveragebrewing substance 24 and water 80, combined in the slurry 90, to steep.

The controller 44 can initiate a control cycle associated with the airmoving device 50 to create a controlled agitation of the slurry 90.Controlled agitation can include a generally continuous stream of air 92flowing into the cavity, through the aperture 28, and slurry 90. The airmoving device 50 can be controllably operated by the programming of thecontroller to be turned on and off or increased or decreased in pressureto create a pulsing agitation effect. The pulsing agitation effect maybe useful in order to lift or agitate the slurry 90 and allow theparticles of the beverage making substance to settle and continue tosteep. The controller is designed to be preprogrammed, user programmedor a combination of both. The programming operates the apparatus andcontrols the dispensing of water and the air moving device in accordancewith beverage making recipes or selected resultant extractions andflavor profiles and/or characteristics. The present apparatus mayincorporate the BrewWise® technology developed by Bunn-O-MaticCorporation, the assignee of the present application. U.S. Pat. No.7,223,427, issued May 29, 2007 includes disclosure of BrewWise®technology and is incorporated herein by reference in its entirety.

All versions of control cycle timing, pulsing and any other variation ofcontrol of the air moving device 50, are intended to be broadly includedin the present disclosure. This broad disclosure of the control of theair moving device 50 is intended to be used with currently knownrecipes, standards, protocols, traditions, customs or any other brewingor beverage making technique currently known or hereafter developed ordiscovered which may be usable with and achieved by the air movingdevice 50.

Additionally, the air moving device 50 can be used to positivelypressurize (63) the cavity 58 during the vacuum agitation process toallow some quantity of beverage 32 to be dispensed during the brewingcycle. Once again it is intended that the full control and broadinterpretation of the air moving device 50 is intended to be includedwithin this disclosure, including positive pressurization of the cavity58. Additionally, the alternative version of the air moving device 58 ais intended to be broadly interpreted based on the teachings providedherein.

At some point during the beverage making cycle based on the programmingof the controller, sufficient control of the beverage making substance24 and water 80 will be achieved and a preferred finished beverage isready to be dispensed from the vessel 22. At this point the air movingdevice can be used to positively pressurize the cavity 58 of the vessel22 to drive beverage 32 out of the vessel 22 through the aperture 28. Asnoted above, some degree of beverage making substance 24 may have risento the upper level of the water 80 forming a type of piston or raft ofmaterial. Positively pressurizing this accumulation may act as a wiperto help facilitate removing beverage making substance from the wall 60of the vessel 22.

At the end of the brewing cycle and dispensing beverage from the vessel22, a continued flow of air 63 may be used to drive moisture from thespent brewing substance 24. This somewhat drained or dried brewingsubstance may be easier to remove from the vessel 22 than moist slurry.

The vessel 22 can then be removed from the apparatus 20 for cleaning.The top 40 and bottom 26, either alone or in combination can bereleasably and reattachably removed from the vessel 22 to allow cleaningof the interior surfaces. The cleaning process can be carried outmanually or in an automated version or some combination thereof keepingwithin the intended broad coverage of the present disclosure.

With reference to FIG. 4, the structures and functions as originallydisclosed in FIGS. 1 and 2 will be discussed in another embodiment ofthe system. The operational control of the system includes variousadditional features and may include variations, modifications oralternatives. With reference to FIG. 4, a beverage producing anddispensing apparatus 200 is disclosed. The beverage producing dispensingapparatus includes a mixing vessel, column or vessel 222 for receiving acharge of beverage making substance 224. The vessel 222 includes abottom 226 with an aperture or opening 228 there through. A substanceholder 225 is positioned at the lower portion 226 of the vessel 222. Theholder retains the brewing substance 224. The substance 224 is retainedabove a filter 230 also retained in the holder 225. Heated water isdispensed from a heated water delivery system 236 over dispensing line238 to controllably deliver heated water to the vessel 222 and holder225. Heated water 231 and brewing substance 224 combine to form slurrywhich is then dispensed as a brewed beverage 232 through an aperture 228in the holder 225.

It should be noted that the present system 200 can also be configured toallow selective manual operation. As will be described in greater detailherein below, a controller 244 is provided and coupled to the heatedwater delivery system 236. However, the system can be manually operatedwhereby an operator manually dispenses water into the vessel 222 toproduce a manual or customized operation such as might be accomplishedby a Barista operating an espresso machine.

With reference to FIG. 4, an automatic or semi-automatic system isprovided whereby the controller 244 helps to operate the overall system200 including operation of the heated water delivery system 236. Thecontroller 244 is also coupled to an air moving system 250 whichgenerally includes heated water moving devices 251 coupled to andcommunicating with the heated water delivery system 236 as well asmixing vessel control systems 253 which moves air relative to the mixingvessel 222 to aid in the control of the brewing process.

The controller 244 is also coupled to sensors including an upper sensor255 and a lower sensor 257. The sensors 255, 257 are coupled over lines259 and 261, respectively, to the controller 244. These sensors areprovided to indicate whether the vessel 222, cover 261 and holder 225are in position for brewing. If the sensors 255, 257 do not detect thesecomponents 261, 222, 225 in position for brewing they provide a signalwhich indicates that something is not ready for brewing and thecontroller 244 uses this signal to lock out the heated water deliverysystem 236 and air moving system to prevent brewing. A correspondingresponse signal is transmitted to the user interface 270 via line 272.

The heated water delivery system 236 includes a heated water reservoiror tank to 210 which receives water from an inlet line 211 and dispenseswater through an outlet line 212. A heater 213 is provided relative tothe tank 210 to heat water 214 retained in the tank 210. A thermostat215 and a level sensor 216 are also associated with the tank 210. Aninlet valve 217 and an outlet valve 220 communicate with an operativelycontrol the flow into (217) and the flow out of (220) of the tank 210.The control valves 217, 220 are coupled to the controller 224 viacontrol lines 221, 223. The thermostat 215 and level sensor 216 arecoupled to the controller 245 via lines 209, 208, respectively.

In use, the heated water delivery system 236 maintains water 214 at aselected and controllable temperature as detected by the thermostat 215.When the water 214 needs to be heated, the heater 213 is activated overline 207 coupled to the controller 244. The operation of the valves 217,220 as well as the heated water moving devices 251 will be described ingreater detail in the context of describing a brewing cycle.

The brewer air moving system 253 of the overall air moving system 250 asshown in FIG. 4 including a positive pressure pump 260 to create apositive air pressure, and a vacuum pump 262 to create a vacuumpressure. The pumps 260, 262 are coupled to a three way valve 264 viaair lines 266, 268, respectively. The three-way valve 264 is coupled tothe cover 261 via air passage 269. The pumps 260, 262 and valve 264 arecoupled the controller 244 via lines 270, 272 (for the pumps,respectively) and 274 (for the valve 264).

The brewing assembly 280 includes the cover 261 which covers an upperportion or opening 282 of the vessel 222, the vessel 222 and the holder225 which covers the lower portion 226 of the vessel 222. With referenceto FIGS. 5-12, the vessel 222, cover 261 and holder 225 defines a mixingassembly 280. The mixing assembly 280 is retained on a machine bodywhich includes an upper portion or hood 290, a support column 292, and aplatform 294. A base 296 extends from the support and provides acoupling interface for the holder 225. Additionally, the base 296provides support for the lower portion of the vessel 222. The cover 261includes an over center clamping assembly 298 operatively retained onthe support 292 and or hood 290 to provide a mechanical clamping forceto retain the cover 261 on top of the upper portion 282 of the vessel222.

In use, the components which make up the brewing assembly 280 may beretained generally relative to the support 292 and may provide accessand to visibility of the brewing process. In this regard, by way ofillustration and not limitation, the vessel 222 may be formed of atransparent material which allows the operator, as well as, the customerto see the interaction of the water and brewing substance. The visiblebrewing process may be an added performance or experience in the makingof a beverage which can be beneficial to the aesthetic and/ or sale ofbeverages. Additionally, the brewing process may be visible to theoperator or user thereby alerting the operator or user to issues orproblems which might occur during the brewing process. It should beappreciated that while a visible vessel has been disclosed, the level oftransparency or level of opacity is not a requirement of the device.

The visibility of the brewing process in the present disclosure 200 maybe useful and distinguishing from the French press system. The Frenchpress merely shows a combination of water and brewing substance and thesubsequent pressing of the slurry to result in the beverage. While inboth methods of brewing the slurry can be seen, only in the presentdisclosure is the agitation or turbulence of the slurry shown during thebrewing process.

As noted, the vessel 222 can be removed from the assembly 280. Thisfacilitates removal of the vessel for cleaning or to even replace thevessel depending on the type of substance being brewed. In this regard,some materials or substances, as well as material and substancecombinations may result in flavor carry over of one substance to thenext. For example, if a strong mint tea is brewed, it is possible forsome of the aromatic oils of the mint tea to be retained on a surface ofa plastic vessel 222 and transfer some degree of mint flavor to the nextbrew cycle. If the next brew cycle involves a beverage other than minttea, it might not be preferred to have some of the flavor from theprevious mint tea brewing cycle carry over to the next brewing cycle. Assuch, the variety of brewing vessels could be used. Also, the brewingvessels could be in a variety of colors so as to provide differentvisual appeal during the brewing process or for any other reason.Another reason that a different color brewing vessel might be used is toavoid the appearance of the vessel not being sufficiently cleaned. Inthis regard, some brewing substances may provide a degree of dye orcoloration of the vessel 222 material. As such, it may be desirable toprovide a pre-colored vessel so as to minimize the negative appearanceof the vessel.

In a similar manner, the brewing substance holder 225 can be removablyattached to the base 296 independent of the vessel 222. In this regard,the holder 225 is configured to be retained on the base 296 and matewith a seal 300 between the holder 225 and the vessel 222. As shown, theholder 225 is engaged with a locking or retaining assembly. By way ofillustration and not limitation a quarter turn locking assembly can beused with the holder 225. The quarter turn locking assembly allows theuser to place the holder 225 in the base through an opening 302 providedthereon. The user operates the holder 225 by gripping the correspondinghandle 304 and rotating it, in this embodiment, clockwise, to the access306 of the brew vessel 222. The quarter turn locking mechanism includesthreads which provide a degree of vertical translation to providesealing engagement with the seal 300 retained relative to the vessel222.

The sensor 257 is provided on the base 296 to detect the presence,absence or both presence and absence of the holder 225. Detecting thepresence or absence of the holder 225 can help to prevent brewing whenthe system is not prepared for brewing.

The holder includes the filter 230 retained therein. The benefit ofretaining the filter in the holder is that the holder can be quickly andeasily attached to and removed from the base 296. In this regard, thefilter 230 will travel with the holder to facilitate easy loading andremoval of the brewing substance. The operation of the holder 225 asdescribed above is familiar to coffee machine operators who may haveseen or used an espresso machine. While the fractional rotationengagement may be familiar, the system in which it is used is differentfrom an espresso machine. A cavity 240 defined by the holder 225 issized and dimensioned to accommodate a range of brewing substancevolumes. This allows the operator of the machine to also alter volume ofthe substance used to alter the characteristics of the resultantbeverage. It is also possible that the operator can creatively blend avariety of brewing substances to produce different beverage flavors. Aswill be described in greater detail below, the blending of brewingsubstances is possibly enhanced by the method of brewing provided bythis system.

After the brew cycle has completed, the spent brewing substance, havingsome degree of moisture content, will drain to the cavity 240. In thisregard, since the holder is not transparent the at least somewhatunappealing spent brewing substance can be discretely disposed of byemptying the holder 225. The disposal of spent brewing substance isfamiliar to coffee maker users such that many users are familiar withemptying the porta filter as used with an espresso machine, as well as abrewing substance funnel used with drip coffee makers.

It should be noted that a variety of holders 225, having a uniformengagement mechanism, can be provided with a brewer. This allows theholder to have larger or smaller cavities 240, different mesh sizes, aswell as to prevent or accommodate the flavor carryover. As describedabove with regard to the vessel 222, the holder 225 may be designatedfor a particular brewing substance to prevent carryover from onedispensing cycle to the next. The example relating to a strong mint teadescribed above with regard to the vessel 222 equally applies to theholder 225.

As also mentioned, a variety of filter 230 sizes may be used. In thisregard, it may be desirable to provide a smaller opening or fine mesh toretain a finer grind of coffee or other brewing substance. This may beused in control the amount or degree of the particulate matter beingdispensed into the beverage. The mesh size may also be varied dependingon the selected vacuum air flow to be drawn through the aperture 228 ofthe cup and the turbulence to be produced as the air flows through thefilter 230. This will be described in greater detail, below, with regardto the various agitation and extraction characteristics which might beobtained using the present disclosure. The use of permanent mesh, wire,plastic or some other porous material is environmentally sensitive andsustainable such that it can be reused many times. The use of mesh canaccommodate coffee, tea, herbals, other combinations or brewingsubstances as well as powdered beverages. With regard to powderedbeverages, an appropriately sized filter is used which will retain thepowdered beverage particles prior to mixing. The mesh also may besufficiently small so as to retain the particles in waters during theinitial charge of water into the vessel 222. As a volume water isdispensed into the vessel 222 the powdered material can mix with thewater through the vacuum agitation as described. At the end of thebrewing or mixing cycle the combined powder and liquid beverage can bedispensed to a cup or container 310.

The brewer accommodates a clean cycle which may also be used as apreheating cycle. With regard to a cleaning cycle, a charge of water canbe dispensed from the heated water delivery system 236 via line 238 tothe vessel 222. This will tend to rinse material which may haveaccumulated on the inside surface 312 of the vessel 222. The rinsedmaterial and rinse water can be drained into the holder 225 at asuitable collection cup or into the underlying drip tray 314. Thebrewing material which is rinsed off of the surface 312 is collected inthe holder while some degree of rinsed fluid may collect in the driptray or container.

The rinse cycle may also be used at the beginning of a brewing cycle toact as a preheat. In this regard, the system can be used to preheat thevessel 222 to give the material in the vessel walls a thermal charge.This may be useful in helping maintain desirable brewing characteristicsas well as reducing the temperature lost during the brewing cycle.Additionally, as described, the vacuum agitation system may reduce thetemperature of the beverage being brewed during the brewing cycle. As aresult providing a preheating of the brewing vessel and relatedcomponents of the brewing assembly 280 may help to minimize, reduce, oreliminate possible effects related to heat lost during the brewingcycle.

Turning now the operation of the brewing system 200 the user approachesthe machine to make beverage for a customer. The customer chooses abrewing substance, drink selection, recipe, or other available choice orinstruction and communicates the choice and/ or instruction to theoperator. The operator selects a holder 225 which is appropriate for thebrewing substance. Alternatively, a universal holder 225 may beprovided. However, as described above, a variety of holders may be useddepending on the size of the mesh, the type of material, and othercharacteristics. The operator makes sure that the vessel 222 is lockedin position proximate to the support 292. A pair of guides 340 areprovided on the support 292 to help locate and position the vessel 222.With the lower portion of the vessel fixtured on the base 296 the cover261 can be retained in position over the upper portion 282 of the vessel222 using the over center clamp assembly 298. The operator pulls down onthe handle 342 to create the over center locking engagement of the cover261 on the upper portion of the vessel 222. With the vessel 222 securelyretained between the cover 261 and the base 296 the operator can attachthe holder 225 to the base. The quarter turn engagement of the holder225 engages the holder with the gasket to provide a seal between thevessel 222 and holder 225.

The brewing assembly 280 is now positioned on the machine in preparationfor the start of the brewing cycle. At the start of the brewing cycle,the operator can use the control interface 270 to initiate the brewingcycle. The brewing cycle can be initiated by pressing a start buttonwhich will then produce a preprogrammed brew cycle routine. However, thepresent system 200 may accommodate or provide a wide variety of recipes,control plans, brewing profiles, or other ways of controlling thebrewing process to produce a selected brewed beverage. The controlinterface 270 can include a display 350. The display can be a displaywhich presents information and indicia or may be a touch screen whichallows the user to operate various features of the system using thetouch screen. While the interface 270 can be highly automated it canalso allow an operator to provide a manual brewing experience. In thisregard, the operator could program or control the hot water dispensingcycle as well as the aeration and agitation cycle. Further detailsregarding the control of the system 200 will be described below.

Regardless of the control method the basic methodology of the presentsystem is to combine heated water 214 from the reservoir 210 with thebrewing substance 224 retained in the holder 225. The methodologycontinues by including controlled aeration of the combined substance 224and water 214 (slurry) by use of an agitation system. During the brewingcycle the controller 244 operates the vacuum pump 262 to draw air 360upwardly through the aperture 228 in the holder 225. The vacuum drawsair through the aperture 228 as a result of the three way valve 264being operated by the controller 244 to connect the passage 268 with thevacuum pump 262. Once the controller 244 operates the vacuum pump 262air will flow upwardly through the aperture 228, through the vessel 222,upwardly through the opening in the cover 362, and through the passage268 through the valve 264. Air flowing as a result of the force createdby the vacuum pump 262 exits the vacuum pump at the exit port 364. Itshould be noted that an additional benefit of the present system is toproduce a potentially desirable aromatic effect by exhausting thebrewing aroma through the exit port 364. The introduction of the brewingaroma can have a beneficial effect on the consumer's beverage experienceas well as possibly enhance or entice a consumer or others to purchasebeverages and related products.

The flow of air 360 through the aperture 228 is diffused as it flowsthrough the filter 230. This diffusion helps to spread the airflowthrough the slurry retained in the brewing assembly 280. This helps toenhance the extraction of the beverage from the brewing substance. Thesize of the openings in the filter 230 can be selected to provide apredetermined air bubble size, range of sizes or air diffusion duringthe vacuum portion of the brewing cycle.

It should be noted that at the start of the brewing cycle a prewettingor small quantity of water may be dispensed from the reservoir 210through the line 238 to prewet or moisten the brewing substance.Moistening the substance may be used to allow some degree of moisture tobecome absorbed or otherwise wet the substance for a variety of reasonsincluding but not limited to out gassing. Prewetting is also useful sothat when the vacuum cycle is started shortly after the wetting liquidwill not drip through aperture 228 until controllably allowed to do so.

Once the brewing substance 224 is wetted the controller 244 can operatethe vacuum pump 262. The vacuum pump can be controllable so as tocontrol the force of the vacuum induced by the pump 262 creating a drawon the vessel. As such, at the beginning of the brewing cycle when thereis not much slurry, liquid and beverage making material, to be retainedagainst the force of gravity outwardly through the aperture 228, thepump can be throttled down so that only a small vacuum force is used. Aswater is continued to be dispensed into the vessel 222 the force of thevacuum can be controllably increased. It will be understood that as thevolume of water is increased in the vessel 222 the force of gravitywhich would normally cause the water to flow through the aperture 228can be counteracted by the vacuum force created by the vacuum pump 226.This level of control of the system is provided by way of illustrationand not limitation.

A variety of brewing characteristics and extraction recipes or formulacan be devised using the present system 220. The system providespreviously unknown control of agitation with the brewing cycle. The useof a vacuum pump also eliminates a need for an outlet control valvewhich reduces the costs, increases the reliability, and increases thecontrol associated with the brewing cycle. While an outlet control valvemay be used with the system, it may not be required. The control valvegenerally provided only a binary, open/close operation and did not allowa range of airflow to interact with the brewing substance and water

Additionally, the controllable vacuum force can be used to have aneffect on the temperature of the beverage. In this regard, uncontrolledvacuum agitation of the substance in the brewing vessel can result intemperature loss. This is due to the heat exchange which occurs when theair drawn through the aperture 228 draws heat out of the brewing slurryand exhausts the heat through the exhaust port 364. In order to bettercontrol the temperature of the brewing cycle, the vacuum can beincreased or decreased. This control of the vacuum can also provide asteeping effect for a beverage. In this regard, the vacuum pump can beoperated in a pulsed or ramped control. The pulse can allow for somedegree of rather vigorous agitation followed by a reduction in thevacuum only sufficient to prevent the outflow of beverage, as well asany level of agitation in this range. This results in the regular orirregular controlled agitation of the beverage making substance. Thecontrol of the agitation may help to control the degree of heat exchangeduring the brewing process.

At the end of the brewing agitation process, the three way valve isoperated to transfer the flow of air through passage 268 through thevacuum pump 262 to allow a flow of air through passage 266. The vacuumpump 262 is turned off and the positive pressure pump 260 is turned on.Air is drawn through the positive pressure pump 260 and driven throughpassage 266. The flow continues through the line 268, through the cover261 and into the vessel 222. The positive pressure on the slurry createsa force on the slurry which tends to drive the beverage downwardlythrough the filter 230 and out through the aperture 228. Beverage 232flows under the control of the vacuum pump 262, the positive pressurepump 260 can also be controlled. Controlling the positive pressure pumpcan also provide a degree of steeping during the dispensing portion ofthe cycle.

It should also be noted that at the conclusion of the vacuum portion ofthe brewing cycle a pause can be provided to allow some degree ofsettling of the brewing substance from the slurry. Agitated or aeratedbrewing substance tends to float to the surface during this restingportion. This can be advantageous during the dispensing portion in whichthe positive pressure pump provides air to the vessel such that thebrewing substance material that rises to the top of the slurry may actas a puck or wiper to help remove at least some substance from theinside walls 312 of the vessel 222. The rising of the brewing substanceon top of slurry also tends to help free material from the filterallowing for smoother passage of beverage through the filter during thedispensing portion of the cycle.

During the brewing process, of course, heated water 214 is beingdispensed from the tank 210. Dispensing of heated water from the tank iscontrolled by the tank air moving system 251. This system includes apositive pressure pump 370 and a controllable vent 372. The positivepressure pump is coupled to the controller 244 via line 374 and the ventis controllably coupled to the vent 372 is coupled to the controller 244via line 376. An air passage 378 is coupled to the positive pressurepump 370, vent 372, and tank 210. Water is controllably introduced intothe tank 210 by controlled operation of the inlet valve 217. Water iscontrollably dispensed from the tank 210 through control of the outletvalve 220. When a brewing cycle is activated the controller 244 operatesthe outlet valve 220 to allow water to flow from the tank 212 throughline 238 to the mixing vessel 222. The valve 220 can be opened andclosed so as to produce a pulsing effect of water fed into the vessel222. The flow rate can also be affected by use of the positive pressurepump 370 such that a positive pressure within the tank 210 can increasethe flow or pressure of the water flowing into the mixing vessel 222.The level detector 216 provides feedback to the controller 244 in theoverall operation of the water dispensing cycle.

The recipe control functions on the present system 200 are numerous. Arelationship exists involving the beverage making substance and thecontact time with the associated liquid, namely, water. However, otherfactors include the degree of agitation or intimate contact with thebrewing substance of water. In other words, the floated or agitatedinteraction of brewing substances such as ground coffee particles or tealeaves may produce a different beverage result than if the beveragesubstance were allowed to settle to the bottom of the brewing vessel.This may help to evolve the complexity and details associated with thebrewing substance and flavors and produce, optimal, preferred,controlled, repeatable, selectable, or different as well as otherextraction results.

The present system also may be used to control temperature during thebrewing process and of the resultant beverage. As previously noted, thevacuum pump 262 can be controllably operated to increase or decrease theagitation of the brewing substance. This can also be used to increase ordecrease the temperature of the brewing slurry or the heat transfer. Inthis regard, if it is chosen to decrease the temperature of the slurryduring the brewing process this can be accomplished by increasing theagitation. The recipe designer has the ability to balance the decreasein temperature with the increase or decrease in the rate of agitationand intimate contact between the brewing substance and water. Thepresent disclosure allows for such enhanced degree of brewing control.

The vacuum can be continuously drawn on the vessel thereby maintaining acontinuous agitation or may be pulsed to increase a lofting of theparticles whereupon they may be allowed to settle to some degree afterthe entrainment.

Similarly, the water used in the brewing process can also be pulsed. Asnoted the pressure can also be increased or decreased. The use of thevent 372 can be used to increase or decrease the range of the flow outof the dispensing aperture 390 in the cover 261. As such, a variety ofinteractive brewing control features can be used by the operator.

Additionally, this variety of extraction controls can be preprogrammedin a recipe which is then called up on the interface 270 or fed to theinterface 270. Information can be fed to the interface 270 by use of avariety of information transfer media such as RFID, magnetic media, barcode scanning, induction transfer, or any other method of informationtransfer between a media and the interface 270. The interface 270 isprovided with the appropriate media reading device so as to allow thetransfer of information from a media device to the controller 244.

The present disclosure is also useful for a variety of brewingsubstances which may benefit from enhanced agitation as well assteeping. For example, a variety of teas may be provided in a compressedor reduced size. Such teas tend to be flower blossoms or otherbotanicals. However, tea leaves of another variety may also be providedin whole or partial larger form compared to the more pulverized orpowdered versions of tea. The use of the agitation system may help tocontrol the temperature associated with the tea brewing process so as tocoordinate the temperature of the brewing slurry with the tea. Also, theagitation can help to open up or blossom the tea so as to enhance thecontact of the water with the brewing substance. Also it is possiblethat some oxidation may occur to the tea as it is being brewed which mayenhance the flavor and other characteristics and brewing or extractionresults. Further, as previously noted, the system 200 can be used tosteep such that the tea or other brewing substance can be allowed tosettle in the brewing substance with a nominal degree of agitation so asto provide a steeping effect. The steeping effect can allow othermaterials to dissolve, melt or otherwise be transferred from the brewingsubstance to the liquid brewing media such as water. Water is referredto herein by way of illustration and not limitation, and water is notintended to be the only or exclusive brewing medium. For example, milkbased liquids, juices, or other liquids may be used in the brewingprocess.

As an additional consideration, the transparent brewing vessel 222 canbe illuminated so as to further enhance the visual appeal of the brewingprocess. This may be appealing depending on the color of the brewingsubstance and the type of brewing substance used. For example, aspreviously referred to, a variety of teas may be provided in a flowerblossom form which then open or bloom during the brewing process. Theuse of the agitation by the vacuum pump 262 may help the brewingsubstance to bloom and thus provide a greater beverage performanceduring the brewing process. The use of lighting either provided on thesupport 292, base 296, cover 261 or any other portion of the machine maybe controlled during the brewing process to enhance the beverageexperience.

While this disclosure has been described as having an exemplaryembodiment, this application is intended to cover any variations, uses,or adaptations using its general principles. It is envisioned that thoseskilled in the art may devise various modifications and equivalentswithout departing from the spirit and scope of the disclosure as recitedin the following claims. Further, this application is intended to coversuch departures from the present disclosure as come within the known orcustomary practice within the art to which it pertains.

The invention claimed is:
 1. A method of making a beverage comprisingthe steps of: providing a vessel having a first end and a second endspaced from the first end of the vessel at least partially defining acavity for receiving liquid and beverage making substance; a filter inthe vessel proximate the second end; providing a controllable air movingsystem communicating with the vessel, the air moving system comprising apositive pressure pump directly communicating with the cavity of thevessel and a vacuum pump directly communicating with the cavity of thevessel; depositing beverage making substance into the vessel from thefirst end above the filter; depositing liquid into the vessel from thefirst end above the filter; controllably operating the air moving systemto move air through the vessel to mix the beverage making substance andthe liquid; creating a vacuum in the cavity of the vessel with thevacuum pump for controllably agitating a combination of liquid andbeverage making substance in the cavity during a beverage makingprocess; and dispensing beverage from the vessel by controllablycreating a positive pressure in the cavity of the vessel with thepositive pressure pump.
 2. The method of making a beverage as in claim1, further comprising: placing at least one of the positive pressurepump and the vacuum pump in communication with the vessel; operating atleast one of the positive pressure pump and vacuum pump to controllablymove air relative to the vessel to mix the beverage brewing substancewith the liquid; stopping communication of the at least one pump withthe vessel; placing the positive pressure pump in communication with thevessel; and operating the positive pressure pump to controllably pressbeverage out of the vessel through a dispensing opening.
 3. A method ofmaking a beverage comprising: providing a vessel having a first end anda second end spaced from the first end of the vessel for receivingbeverage making substance; a filter in the vessel proximate the secondend; providing a controllable air moving system communicating with thevessel, the air moving system comprising a positive pressure pumpdirectly communicating with a cavity of the vessel and a vacuum pumpdirectly communicating with the cavity of the vessel; depositingbeverage making substance into the vessel from the first end above thefilter; depositing liquid into the vessel from the first end above thefilter; sealing the vessel; controllably operating the air moving systemto move air through the vessel to mix the beverage making substance andthe liquid using a controllable vent operatively coupled to andcommunicating with the vessel; dispensing beverage from the vessel bycontrollably closing the vent and creating a positive pressure in thecavity of the vessel, using the positive pressure pump, in an area abovethe beverage making substance and liquid; and wherein the step ofcontrollably moving air through the vessel includes creating a vacuum inthe vessel, using the vacuum pump, in an area above the beverage makingsubstance and liquid for controllably agitating the beverage makingsubstance and liquid in the vessel.
 4. A method of making a beveragecomprising: providing a vessel having a first end and a second endspaced from the first end of the vessel for receiving beverage makingsubstance; providing a controllable air moving system communicating withthe vessel, the air moving system comprising a positive pressure pumpdirectly communicating with a cavity of the vessel and a vacuum pumpdirectly communicating with the cavity of the vessel; depositingbeverage making substance into the vessel; depositing liquid into thevessel; sealing the vessel; controllably operating the air moving systemto move air through the vessel to mix the beverage making substance andthe liquid using a controllable vent operatively coupled to andcommunicating with the vessel; dispensing beverage from the vessel bycontrollably closing the vent and creating a positive pressure in thecavity of the vessel with the positive pressure pump; and wherein thestep of controllably moving air through the vessel includes creating apositive pressure in the vessel, using the positive pressure pump, in anarea below the beverage making substance and liquid for controllablyagitating the beverage making substance and liquid in the vessel.